Tuesday, March 4, 2014

Red or brown sugar has more benefits than white or refined sugar.

Dr Abe V Rotor

Living with Nature - School on Blog 
Paaralang Bayan sa Himpapawid (People's School-on-Air) with Ms Melly C Tenorio 
738 DZRB AM, evening class 8 to 9, Monday to Friday 

Rural folks would rather eat panocha or muscovado, which is likened to whole grain with the bran intact (e.g. pinawa rice and whole wheat flour). When sugar is refined, the very vitamins and minerals needed by our body’s metabolism are lost with the molasses which we usually use as feeds for animals.

Sugar consumed in its natural state (like fruits and grains) are broken down and slowly released into the bloodstream, in a manner our body can program its assimilation. But refined sugar raises the blood sugar rapidly. This rush is followed by an equally rapid crash that often leaves us feeling tired, irritable or depressed. As energy falls, our response is to reach for more sugar to perk us up.

The sudden rise and fall of our blood sugar causes emotional instability, confusion, dizziness, and headache. Over-consumption of sugar can trigger a craving similar to the physiological dependence produced by drugs. These symptoms, along with drowsiness, forgetfulness, or a general “spaced-out” feeling are typical symptoms of hypoglycemia (low blood sugar). Adrenaline is released during the body’s chemical chain reaction triggered by eating excess refined sugar, creating stress throughout our body and mind. Sugar also depresses the activity of our white blood cells, lowering our resistance to infection. It may lead to the development of diabetes. For this reason many oriental nutritionists call refined sugar a “white poison.”

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